Easy Salmon Rice Bowls

Tender chunks of salmon covered in a tangy-sweet Asian glaze sitting on top of light, airy jasmine rice make a mouthwatering combo that's filling and good for you. This vibrant dish combines perfectly done fish, smooth avocado, and fresh veggies, all brought together with a homemade spicy mayo drizzle that gives each mouthful just the right amount of heat.

I've whipped up these bowls so many times at home, and they've turned into our favorite dinner when we want something a bit fancy without spending forever cooking. My kids in high school really enjoy adding extra spicy mayo and seaweed sheets to make their bowls just how they like them.

Key Ingredients

• Center-cut salmon filet: Go for pieces with bright, firm meat that smell like the ocean. Wild salmon has the boldest taste, but good farm-raised works just fine
• Kewpie mayonnaise: This stuff from Japan is thicker and creamier than regular mayo, which makes your spicy sauce feel extra fancy
• Jasmine rice: It's got a light flowery smell and soft feel that makes a great foundation. Wash it till the water's clear for the fluffiest outcome
• Persian cucumbers: These little guys are sweeter and crunchier than the big ones, and don't have many seeds
• Fresh ginger: Try to find pieces that are firm without wrinkles. Nothing beats the warm zip of fresh ginger - the dried stuff just isn't the same

Cooking Steps

1. Mix Your Marinade

Start by stirring together ¼ cup soy sauce and 2 tablespoons honey in a bowl until the honey melts in completely. Grate your garlic and ginger right into the mix - this gets all their good oils flowing. Add your sriracha and stir everything together well.

2. Get Your Salmon Ready

Grab some paper towels and dry your salmon completely - this helps the marinade stick better. Take a good knife and cut it into 1½-inch cubes that are all about the same size. Toss them gently in your marinade so they're all covered nicely. Pop it in the fridge to let all those flavors sink in.

3. Whip Up Spicy Mayo

In another bowl, mix your Kewpie mayo with sriracha, starting small and adding more if you want it hotter. Put in some grated ginger, toasted sesame oil, and a splash of soy sauce, then stir until it's all smooth. You want it creamy but thin enough to drizzle.

4. Fix the Rice

Wash your jasmine rice in cold water several times until the water looks clear. Put it in a heavy pot with the right amount of water. Let it come to a boil, then turn the heat way down, cover it tight, and let it cook until it's soft and fluffy.

5. Cook Your Salmon

Get your oven nice and hot first so everything cooks the same. Put some parchment paper on a baking sheet and spread out your marinated salmon pieces with room between them. Bake until they're just done, then switch to broil for a short time to get that nice brown top.

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I grew up near the ocean, and salmon was always my top pick. I really love how the honey in this marinade makes a beautiful brown crust while keeping the fish soft inside. My grandma always told me that adding a bit of honey to fish can win over even people who think they don't like seafood.

Cooking Temperature Secrets

Don't overcook your salmon if you want it perfect. When you're baking the cubes, they should still look a tiny bit see-through in the middle since they'll keep cooking after you take them out. The fish should pull apart easily but stay juicy and tender. For safety and best texture, try to get the inside to 145°F (63°C).

Storage and Meal Prep

These bowls work great for planning ahead. Keep your cooked salmon and rice in different containers from your fresh toppings, and they'll stay good for about three days. You can make the spicy mayo up to a week ahead and keep it in the fridge, but you might need to stir it before you use it.

Customization Ideas

Trying different veggies can totally change this bowl. Throw in some shredded carrots for extra crunch, swap in kimchi for a sour kick, or add chunks of baked sweet potato to make it more filling. In the summer, I love putting in fresh mango for a tropical touch that goes really well with the spicy mayo.

Other Grain Options

Jasmine rice makes a great base, but feel free to try other grains. Brown rice gives you a nutty flavor and more fiber, while quinoa packs in extra protein. If you want fewer carbs, cauliflower rice works surprisingly well and soaks up all the yummy sauce.

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I've been making these salmon bowls for years now, and they've become my favorite dish for both family dinners and when friends come over. There's something special about how everything works together - the soft salmon, the creamy avocado, the crunchy veggies, and that amazing spicy mayo. My favorite part is watching people's faces light up when they take their first bite and discover how all these tastes come together so perfectly.

Frequently Asked Questions

→ Can the ingredients be prepped early?

Absolutely. Marinate the salmon up to 8 hours ahead, and you can mix the sauce beforehand. Cook rice and cut veggies fresh when it’s mealtime.

→ What other veggies go well?

You could add radishes, shredded carrots, roasted sweet potatoes, or even corn. Crisp or cooked options both work.

→ Is another type of rice okay?

Of course! Use brown rice, quinoa, or even cauliflower rice if you like.

→ How spicy is the mayo mix?

It’s mildly spicy, but you can make it hotter or milder by adjusting the sriracha.

→ What’s the best way to keep leftovers?

Store each part in its own container for up to 3 days. Reheat salmon and rice gently when serving.